8 oz. halibut steak
2 cups orange juice
1 cup Wilson Farm Honey
3 shallots, roasted
1 head kale or swiss chard, cut into bite sized pieces
1 cup beet greens, chopped
2 cloves garlic
Combine orange juice, honey, and roasted shallots in a sauce pan and and reduce by ½ of the volume over medium heat, or until thick. Grill the fish until cooked, brush the fish with the glaze and finish under a broiler.
In a separate pan, heat the garlic in olive oil. Add greens and sauté until soft.